Homemade Buttermilk

"I found this recipe in the back of a Bon Appetit magazine. This is much thicker than the buttermilk you buy in the store - we like it so much more in baked goods."
 
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Ready In:
36hrs 5mins
Ingredients:
3
Yields:
2 1/2 cups
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ingredients

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directions

  • In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24–36 hours. Keep chilled for up to 2 weeks.

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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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